David Thompson’s Long Chim opens at Martin Place this month (Sydney)

“It’s been over 20 years since I last opened a restaurant a Sydney”, says David Thompson, whose Long Chim will be finally be unveiled to the public come opening day on Monday 29th August. The renowned homecoming chef will be serving up interpretations of Thai street food at the new two-floor, 190-seat restaurant and bar, which will be located at the very central Angel Place precinct in Sydney’s CBD, stretching beneath Martin Place.

Thompson, whose Nahm regularly makes ‘World’s Best’ lists each year, has designed a menu that will surely fill the place with the complex aromas of authentic Thai food, putting forth dishes like the Crunch Prawn Cakes and some Beef Skewers with cumin coriander and turmeric as starters along with Cured Pork Sausages spiked with chillies and ginger. Mains will bring in interpretations of classic like rich Massaman Beef Curry with cardamon and coconut, and Deep Fried Squid with garlic and peppercorns. Pungent Durian Ice Cream will be on the dessert menu, as will some Banana Roti.

A few Sydney exclusives not served at Long Chim Perth or Long Chim Singapore will feature on the menu.

James Connolly has jumped on board as bar manager to oversee the Siamese-themed cocktail list, while Greg Plowes has put together a list of carefully selected wines. The drinks will no doubt be flowing across two levels that feature a number of nooks, crannies, counter seats, and communal tables among a large open-plan kitchen and cocktail bar, all featured along with collaborative works by Thai and Australian artists that focus on blending the traditional with contemporary design.

Long Chim Sydney

Address: 10 Martin Place, Sydney (entry via Angel Place)
Website: www.longchimsydney.com
Hours: Open from Monday 29th August; evenings only (for now) from 5:30pm-12am

Images supplied and used with permission.


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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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